The first NICER Program in Region 1, the Garlic and other Agri-Food Condiments R&D Center of the Mariano Marco State University attracts attention and interest during the virtual press conference conducted earlier today by the Department of Science and Technology-Science for Change Program.

Dr. Dionisio Bucao, Program Leader, presented the strategic R&D direction of the Garlic and Other Agri-Food Condiments R&D Center in MMSU. The Center is envisioned to be a catalyst of providing science and technology-based interventions to revitalize the country’s garlic and agri-condiments industry, and hence, improve productivity, profitability, and market competitiveness. For Region 1, he was joined by Dr. Shirley Agrupis, MMSU President and RRDCC Chair of the Ilocos Agriculture, Aquatic, and Natural Resources Research and Development Consortium (ILAARRDEC), and Dr. Armando Ganal, Regional Director of the DOST Regional Office 1.

The center is one of the six new Niche Centers for the Regions (NICER) for R&D established, now joining the existing 14 NICERS in the 12 regions. According to DOST-PCAARRD Executive Director, Dr. Reynaldo Ebora, the addition of these six complete the 20 R&D centers now established in the 16 regions of the country.

Joining also the conference are DOST Secretary, Hon. Fortunato T. De La Peña who emphasized NICERs in empowering regions through collaborative research to leverage the Philippine economy and sustain academe-industry partnership; Undersecretary for R&D, Dr. Rowena Cristina L. Guevara sharing DOST’s R&D Efforts with focus on the innovation for sustainability and increased growth of the agriculture and natural resources sector; and Undersecretary for Regional Operations, Engr. Sancho Mabborang, underscoring full support and collaboration of stakeholders, industry associations firms, concerned government agencies, institutions, local government units, civil society organizations, and the general public in helping realize the visions of these niche centers in the regions.

The Center is one of the six newly established centers under the Agriculture, Aquatic and Natural Resources Sector which are being monitored by the Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (PCAARRD) headed by executive Director Reynaldo Ebora. Other Niche centers are the Queen Pineapple R&D Center at Camarines Norte State College (CNSC), Native Chicken R&D Center at Western Mindanao State University (WMSU), Cacao R&D Center at University of Southern Mindanao (USM), Bamboo R&D Center at Central Mindanao University (CMU), and Cave Ecosystems R&D Center at University of the Philippines-Los Baños.

The virtual press conference, themed Regional Resiliency: Equipping Agriculture for the Future, was organized by the DOST’s Science for Change Program (S4CP). It aims to introduce the new R&D centers established to stimulate sustainable regional development.  Other NICER activities lined up for the year are the NICER Research Evolution Symposium (AANR Sector) this September 22, NICER Virtual Presser (IEET and Health Sector this coming October 8, NICER Research Evolution Symposium (IEET Sector) on November 9, and the first NCIER Summit on December 10. 

The Science for Change Program (S4CP) of DOST was created to accelerate science, technology, and innovation (STI) in the country and create a massive increase investment on S&T Human Resource Development R&D. S4CP focuses in accelerated R&D program for capacity building of R&D institutions and industrial competitiveness through four programs: 1) Niche Centers in the Regions for R&D (NICER) Program; 2) R&D Leadership (RDLead) Program; 3) Collaborative R&D to Leverage PH Economy (CRADLE) for RDIs and Industry Program, and 4) Business Innovation through Science and Technology (BIST) for Industry Program. The DOST, through the NICER Program, will accelerate industrial competitiveness by capacitating higher education institutions (HEIs) in the regions to undertake quality research through integration of development need with the existing R&D capabilities and resources and providing institutional grants for R&D capacity building to improve R&D infrastructures.

Ilocos Norte Black Garlic gains positive acceptability   

Forwarding its market potential in the international limelight, the Ilocos Norte Black Garlic gains momentum of public interest. MMSU President Shirley Agrupis emboldened the University’s R&D on garlic emphasizing that this product development initiative directly benefits the garlic growers and provides them an advantage because of the unique and powerful medicinal constituents of the Ilocos Norte Black Garlic. She emphasized research results on studies of chemical properties of IN Black Garlic, obtained only through Maillard reaction, a perfect combination of temperature and moisture.

Banking on the interest on its medicinal properties, President Agrupis generously shared that while the Ilocos raw garlic is known for its unique and strong taste and scent because of the compound allicin, the Ilocos garlic is also creating its own name with applications in pharmaceutical, culinary, food processing, and tourism. Processing the garlic through Maillard reaction allows the enhancement of its properties, leading to black garlic with higher nutrient and bioactive compounds than its original composition. This reaction allows the intensification of a sulfur-containing S-allyl-cysteine (SAC), a potent anti-oxidant. In a test conducted by Aomori Prefectural Industrial Technology Research Center (AITC) in Aomori, Japan through Takara, Inc., the Ilocos Norte Black Garlic showed remarkably higher S-ally cysteine and other bioactive compounds that are very important components in drug/food product development to fight or cure cancer, anxiety, Alzheimer and other related ailments.

Added to these, the relative cheaper cost and better quality of the Ilocos Norte Black Garlic in terms of nutrients and bioactive components make the product competitive in the market. With the Garlic and Other Agri-Food Condiments R&D Center, the Tuklas-Lunas Development Center in MMSU, its College of Health Sciences-Department of Pharmacy, and the College of Medicine, including other partners, R&D on black garlic is envisioned to lead to drug development, and ultimately, bolster economic development in this part of the country.

Better garlic production in the future

Dr. Dionisio Bucao, Project Leader of the Garlic and Other Agri-Food Condiments R&D Center, shared that the center is envisioned to boost productivity and profitability of the garlic industry in the Ilocos. Additionally, researches in focus shall also lead in addressing low yield of existing varieties, low soil fertility particularly organic matter content of current production areas, pest infestation, and production to post-harvest losses.

The Garlic and Other Agri-Food Condiments R&D Center specifically aims to revitalize the garlic industry and improve other agri-0food condiments such as shallot or multiplier onion, ginger, and turmeric. It is also expected to contribute to increasing the local garlic’s competitiveness in the market and develop a successful chain for garlic production, including processing and storage facilities.

It prioritizes five project areas to maximize inputs and insights relevant in achieving the goal of the center: 1) Collection, Characterization, Conservation, and Improvement of Garlic and Chili (Capsicum sp.) Genetic Resources in the Philippines; 2) Improvement of Garlic and Other Agri-Food Condiments Productivity through Integrated Crop Management System; 3) Development and Evaluation of Village Level Low-Cost Storage Structure for Garlic; 4) Enhanced Usability and Profitability of Garlic through Product Development; and 5) Value Chain Analysis of Garlic in the Philippines. Technologies to be developed from these component projects include integrated crop management (ICM) for garlic, disease forecasting system, low-cost curing and storage facility, and a standard protocol for producing and processing black garlic.

While only launched this May 2021, the Garlic and Other Agri-Food Condiments R&D Center carries the humble achievements of the MMSU Garlic Research Center (GRC). The GRC was established through Board Resolution No. 37-121 s. 2017 to serve the province of Ilocos Norte and neighboring provinces as a technology hub and training center for researchers, development workers, farmers, and community members. Studies conducted by the center include the Multi-location Adaptability Trial of Registered Garlic Varieties and other Cultivar in Regions 1, 2, and CAR; the Multiplication of Garlic Clean Planting Materials through Tissue-Culture and Bulbil Production Approaches; and the exploration on the promises and potentials of the Ilocos Norte Black Garlic. Results of these research studies form part of the foundation and springboard for technology diffusion and utilization to farming communities.  

While relatively young, the Garlic and Other Agri-Food Condiments R&D Center will also be instrumental to the Ilocos Norte Agriculture and Fishery Extension System (INAFES), a province-led extension system envisioned to strengthen and synergize provincial and municipal extension systems by engaging pool of experts who will provide technical and business advisory services to farming and fishing communities. 

Resilient and sustainable Ilocos

The DOST Regional Office 1, through Regional Director, Dr. Armando Ganal, affirmed the its full support to the activities and initiatives of the Garlic and Other Agri-Food Condiments R&D Center. Recognizing MMSU as the ‘big brother’ among all SUCs in the region, Dr. Ganal confirmed its of standing in the frontline in transferring technologies to farmer through trainings and through ‘provision of start-up funds to those who would want to engage in small business relating to garlic and agri-food condiments’.

With the full support from the national government through the DOST, the provincial and local governments, and the MMSU and its partner agencies, garlic and agri-food condiments are envisioned to open new and more opportunities to farmers in the province and spur sustainable development and inclusive growth.

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